I never met a mushroom that I didn’t like. Sure, they get a bad rep for being called fungi and all but I think most vegetarians and non-vegetarians out there can agree that mushrooms make the world a better place. With all that “meatiness” in the texture, they are my number one plant-based ingredient when it comes to hearty vegetarian meals.
Not only do mushrooms taste great, but they are also loaded with tons of essential nutrients and help to fight off the bad guys and lower our risk for obesity, diabetes and heart disease. Because mushrooms are not as bright and colorful as most vegetables, their health benefits often get overlooked. Don’t let that bland exterior fool you, these babies are filled with tons of antioxidants, fiber, vitamin D, potassium and surprisingly even vitamin C! All of which are great for fighting off inflammation and fueling our the bodies with the goods necessary to increase our immunity and fight off disease.
Most of you know I love a good smoked ANYTHING when it comes to food. I love the flavor of chipotle peppers which is why I decided to give smoked mushrooms a try. Since it’s fall, you know I wouldn’t have it any other way besides…well….roast, roast, roast! These smokey chipotle mushrooms are incredibly easy and make the perfect side dish for any spicy occasion. Add them to you quesadillas, tacos, and burritos. Top them on your burgers and if you are feeling extra spunky, add them to your Thanksgiving spread. After all, aren’t you thankful for mushrooms? I know I am!
- 4 cups sliced mushrooms
- 6 Tbs chipotle in adobo chili sauce
- 2 Tbs garlic powder
- 2 tsp cumin
- ½ tsp smoked paprika
- 2 Tbs chopped cilantro (optional)
- 2 Tbs queso fresco (optional)
- fresh lime juice (optional)
- Toss all ingredients in a mixing bowl until mushrooms are fully coated
- Spread coated mushrooms on a greased baking sheet
- Roast at 400 degrees for 15 to 20 mins
- Top with cilantro, queso fresco and fresh lime juice